Spicy Cinnamon-Chili Paste

By Hklbrries

I use this paste to perk up marinades or sauces. One or 2 tablespoons in tomato sauce will perk it up.

Ingredients

• 1 pound (2 or 3) red bell peppers, cored, cut in half, and seeded
• 2 jalapeno peppers, cored
• 1 bunch cilantro
• 12 garlic cloves
• 1 tbsp ground cinnamon
• 1 tsp ground coriander
• 1/2 About 1/2 tsp salt

Preparation

Step 1

Preheat the oven to 500 F.

Place all of the ingredients, except the salt, in a large piece of heavy aluminum foil. Wrap securely and airtight, place on a baking tray, and bake for 45 minutes, until the peppers are tender.

Unwrap the package, being careful that the steam does not burn you, and puree the ingredients in a food processor or blender. Season with salt to taste and cool. Use as needed.

Note: The paste, tightly covered, can be refrigerated for up to 1 month and frozen for up to 3 months.

Nutritional Information:
Per (2 tablespoon) serving
20 calories
.2 g fat
0 mg cholesterol
99.8 mg sodium